Hey folks,
Myself and my wife are vegan fots out here in Portland, OR. Long time listener, too wimpy to call in. Someday. Anyway, I am working on making some cultured cashew cheeses out of sprout water (rejuvalac) and some other items. I recommend trying Miyoko's Cheeses, if you can ever get your hands on them. Top-notch stuff, and she's got a cook book, too. It's the closest approximation to cheese you can come to, if you are into that sort of thing. It's neat, because it's actually cultured with bacteria and such.
Anyways, keep fighting the good fight,
Mike